breakfast · american
Cottage Cheese Sausage Egg Bake
Sausage, peppers, creamy cheese pockets, a week sorted. 43g protein.
A puffy, sliceable breakfast casserole loaded with fennel-y Italian turkey sausage, sweet peppers and a browned mozzarella top. Cottage cheese whisked into the eggs melts into creamy pockets and keeps every square tender, even reheated on day 4.
10.6 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Sausage and vegetables
- 1 lb raw Italian turkey sausage, casings removed455 g raw Italian turkey sausage, casings removed
- 1 medium red bell pepper, diced1 medium red bell pepper, diced
- 1 medium green bell pepper, diced1 medium green bell pepper, diced
- 1 medium yellow onion, diced1 medium yellow onion, diced
- 2 cloves garlic, minced2 cloves garlic, minced
Egg custard
- 10 large eggs10 large eggs
- 1 cup liquid egg whites235 ml liquid egg whites
- 2 cups 2% cottage cheese450 g 2% cottage cheese
- 1 tsp dried oregano1 tsp dried oregano
- ½ tsp garlic powder½ tsp garlic powder
- ¼ tsp kosher salt¼ tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
- ¼ tsp crushed red pepper flakes¼ tsp crushed red pepper flakes
- 1 cup shredded part-skim mozzarella, divided115 g shredded part-skim mozzarella, divided
- 2 tbsp grated Parmesan2 tbsp grated Parmesan
- 1 g cooking spray1 g cooking spray
To finish
- 2 pieces green onions, thinly sliced2 pieces green onions, thinly sliced
Method
- Heat the oven to 350°F (175°C) and spray a 9x13-inch baking dish.
- Cook the sausage in a large skillet over medium-high heat, breaking it into bite-size crumbles, until browned and cooked through to 165°F (74°C), 7 to 8 minutes. Add the peppers and onion and cook until softened and the pan looks dry, 5 to 6 minutes; add the garlic for the last 30 seconds. Spread evenly in the baking dish.
- In a large bowl, whisk the eggs, egg whites, cottage cheese, oregano, garlic powder, salt, black pepper and pepper flakes until the eggs are fully broken up. The curds stay whole, and that is the point: they melt into creamy pockets.
- Stir in half the mozzarella, then pour the custard evenly over the sausage. Scatter the remaining mozzarella and the Parmesan on top.
- Bake 35 to 40 minutes, until puffed, golden in spots and set in the center, 160°F (71°C) on an instant-read thermometer. A knife in the middle should come out without wet egg.
- Rest 10 minutes so it settles and slices clean, then sprinkle with green onions and cut into 6 squares.
- Assemble the night before, cover and refrigerate; add 5 to 10 minutes to the bake straight from the fridge.
- Pick up hot Italian turkey sausage for a kick, or use breakfast sausage with ½ tsp dried sage in place of the oregano.
Keeping it: Refrigerate squares up to 4 days or freeze individually wrapped up to 2 months. Microwave a square 60 to 90 seconds, or reheat at 350°F (175°C) for 12 to 15 minutes.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
